Bobby Flay's from My Kitchen to Your Table

Bobby Flay's from My Kitchen to Your Table

Hardback

By (author) Bobby Flay, By (author) Joan Schwartz

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  • Publisher: Vintage Books
  • Format: Hardback | 253 pages
  • Dimensions: 193mm x 234mm x 25mm | 907g
  • Publication date: 29 October 1998
  • Publication City/Country: New York
  • ISBN 10: 0517707292
  • ISBN 13: 9780517707296
  • Illustrations note: 32-PAGE COLOR PHOTO INSERT B&W PHOTOS THROUGHOUT
  • Sales rank: 1,019,198

Product description

You've seen him on The Food Network, "Grillin' and Chillin'." And on Lifetime's "The Main Ingredient," demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York City restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible for you. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course -- instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ('From the Oven, ' 'Cool Platters'). Within these pages are the flavors that make Bobby's cooking so new and exciting. Lump crab combined with black beans and brightened with cilantro oil. Gazpacho enlivened with grilled sea scallops. Oven-roasted pork tenderloin stuffed with black olive tapenade. Risotto flavored with roasted yellow tomatoes. The vibrant dishes are all made to be washed down with Bobby's famous white peach or pomegranate sangria.

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Author information

Bobby Flay is host of Lifetime's "The Main Ingredient with Bobby Flay" and cohost of TVFN's "Grillin' and Chillin', " winner of the James Beard Foundation's Rising Star Chef of the Year Award, proprietor of the acclaimed New York City restaurants Mesa Grill, Mesa City, and Bolo, and author of "Bobby Flay's Bold American Food."

Review quote

"Bobby's flavors have always lit up my senses....the more I can have him in my kitchen the better." --Sheila Lukins, author, "USA Cookbook, " Food Editor, "Parade Magazine" "Next best to having Bobby Flay himself rustling up the food at your next backyard barbecue is this collection of his bold and gutsy recipes, rave-winners from the menus of Mesa Grill and Bolo. I'd pay the price for my favorite lamb shanks alone." --Gael Greene, Restaurant Critic, "New York Magazine"

Back cover copy

You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York City restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible for you. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course - instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven", "Cool Platters"). Within these pages are the flavors that make Bobby's cooking so new and exciting. Lump crab combined with black beans and brightened with cilantro oil. Gazpacho enlivened with grilled sea scallops. Oven-roasted pork tenderloin stuffed with black olive tapenade. Risotto flavored with roasted yellow tomatoes. The vibrant dishes are all made to be washed down with Bobby's famous white peach or pomegranate sangria.

Flap copy

You've seen him on The Food Network, grillin' and chillin'. And on Lifetime's "The Main Ingredient, demystifying cooking. And if you're lucky, you've eaten in one of Bobby Flay's three New York city restaurants. Now Bobby's using his formidable culinary talents to turn entertaining on its ear, sharing the secrets of his kitchen and making them accessible to you. "Why make a meal that you can't enjoy with everyone else?" asks Bobby. "Let me introduce you to food that is fun!" And fun it is. Bobby's party dishes are a bold and fragrant mix. Nothing is designed specifically to be an appetizer or a main course--instead, everything is heaped in large bowls or arranged on oversized platters and set out on the table at the same time. To help you in the kitchen, recipes are organized according to where the dish is prepared or how it is served ("From the Oven," "Cool Platters"), with easy-to-find ingredients and simple-to-follow instructions. Many of the dishes or their components can be made ahead of time.